“You can’t make that,” a friend said to me when I told him I was going to make homemade ice cream. It’s one of those things, like cheese or pasta, that seem impossible to make from scratch. I thought this too until a year or two ago when I made a (small) splurge for a home ice cream maker. Essentially it’s just an insulated frozen bowl attached to a slow-spinning electric mixer. But seriously, if you want to impress loved ones, coworkers, some girl/boy you met in Creative Writing, really anyone, make some frozen confections and the socks will be suitably knocked off.

After the break check out my mango sorbet recipe…

Mango Sorbet (mostly made up and so the recipe is sort of free-form, try your own combinations)

Prep time: 15 minutes. Total time: 2 hours. Makes about a pint of sorbet.

Peel 3 very ripe mangoes and remove the fleshy part from the pitt, nibble the pitt and discard it. Chop flesh and put it in a blender. Add to blender the juice and zest of 2 limes, 1/2 cup sugar (or honey), 1/2 cup water (or orange juice, lemonade, etc). Blend this for longer than you think you should, at least 2 minutes so the sugar can be completely blended into the mixture and the whole thing smooth and uniform.

Put the whole blender carafe apparatus in the fridge for at least an hour, preferably 2. Process according to the directions that your ice cream maker came with and try to eat it within 1 day. It’ll keep pretty much forever but after a day or two you won’t taste the pure essence of mango. Shit, you can just eat it out of the ice cream machine if you want.

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